Your New Year’s resolution to eat more veggies just got a lot tastier with this Cauliflower Risotto recipe

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Put creamy cauliflower risotto on your menu for a tasty side, or a decadent vegetable dish any night of the week.

Try this decadent creamy cauliflower risotto recipe alongside roasted lamb, grilled salmon, or rotisserie chicken. or as a main course any night of the week!

A bowl of creamy cauliflower risotto sits on a wooden board,

Cauliflower recipes today don’t resemble their counterparts from yesteryear. Boiled or steamed cauliflower’s got nothin’ on today’s hip and trendy roasted whole cauliflower, cauliflower gnocchi, or cauliflower pizza crust. Even brightly colored heirloom varieties are available at mainstream grocery stores these days.

Delicious versions of cauliflower are popping up everywhere we look!

A whole head of cauliflowerwith green tahini and pomegranate seeds gets cut with a knife.

You can make your own cauliflower rice, or you can buy a bag of cauliflower rice, ready to throw right in the skillet. It’s your choice! (If you want to go the do-it-yourself way… here are the steps.)

cauliflower rice getting poured into a skillet on the stove top.

This recipe calls for fresh rosemary. You can also use a mix of fresh herbs like thyme, rosemary, and oregano if you want more complexity than just rosemary. If you use dry herbs, use half the amount.

Like it more creamy? You can also use heavy cream instead of half-and-half.

If you are going for a vegan side dish, omit the butter and use olive oil instead. Sub your favorite unsweetened plain non-dairy milk instead of half and half. It works just the same!

This creamy cauliflower risotto recipe is quite possibly simplest prep with the most impressive flavor.

Cauliflower risotto ingredients are measured out on a board, ready to cook!

Recipe: Creamy Cauliflower Risotto


  • 1 bag of cauliflower rice (Available at Trader Joes or Whole Foods)
  • 1 yellow onion, small dice
  • 4 garlic cloves, smashed and minced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1.5 cups stock (vegetable or chicken)
  • ¾ plus ¼  cups half and half, divided
  • 1 tablespoon rosemary leaves, minced
  • generous pinch sea salt
  • fresh ground pepper 
  • minced parsley to garnish


  • Heat the butter in a skillet. Let it fully melt and start to turn brown and smell a little nutty. You don’t want it to burn, so as soon as you see the browning begin, add the onions and garlic. 
  • Sautee the onions and garlic, stirring often, for a few minutes until the onions are translucent. 
  • Now, add the minced rosemary and stir in with the onions. 
  • Add the cauliflower rice and olive oil, stir well. 
  • Next, add the stock and ¾ cups of half-and-half. Stir well. Bring to a boil and immediately reduce to a simmer on medium heat. Leave to simmer, mostly covered, stirring occasionally. 
  • Cook for about 15 minutes, and check for doneness. At this point, if the liquid is mostly absorbed, and the cauliflower still needs more time to become soft, you can add the remaining half-and-half, or more stock if you want a lighter version. 
  • Then, cook another 5 minutes or so, until the cauliflower is soft, and liquid is absorbed. 
  • Finally, season with salt and pepper to taste. 
  • To serve, garnish with chopped parsley. 


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